One day last week I wanted to make a chocolate pie with a pastry crust. It had been a very long time since I made one, and I forgot that when baking an empty pie crust, one needs something to hold down said crust so it doesn't puff up, burn to a crisp, fall over and then sink into the swamp.
So guess what happened.
Today, I tried again:
Golden Flaky pie crust!
The edge isn't all purty and stuff, because a) I didn't know if what I tried would work (I used rice to fill the pan, after lining it with aluminium foil ) and b), I ain't sellin' it, I'm makin' it fer to eat!!
I suspect that even Emerson Cod would enjoy this pie, but we won't know for sure until after dinner tonight -- because this pie is for dessert. :)